| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Grains | American | American, Main course | 4 | Servings |
INGREDIENTS
| 1/2 | c | White flour |
| 1/4 | ts | Cayenne pepper |
| 2 | ts | Garlic powder |
| 1/4 | ts | Ground thyme |
| 4 | ts | Paprika |
| Salt | ||
| 4 | Red snapper fillets- 1 1/2 lbs. or 4 chicken breasts; boned and skinned or 4 fillets sea bass, trout or flounder | |
| 1/2 | c | Milk |
| 1/4 | c | Peanut oil |
| Toasted Pecan Butter; (see recipe) |
INSTRUCTIONS
TO PREPARE: For the snapper, mix first 5 ingredients plus 1 1/2 teaspoon salt in a medium bowl to make a seasoned flour. Dip each red snapper fillet in milk, then dredge in the seasoned flour. TO COOK: Heat oil in a large skillet. Add snapper fillets; sauté, turning once until golden brown, about 6 minutes. Remove snapper fillets; cover and keep them warm. Remove and discard pan drippings. Prepare the Toasted Pecan Butter recipe in this cookbook. TO SERVE: Transfer a snapper fillet to each warm dinner plate. Spoon a portion of the Toasted Pecan Butter over each fillet and serve immediately. NOTES : Quick-cooked fillets with a meunière sauce. Recipe by: Cook's Magazine May 1990 Posted to TNT Recipes Digest by Nancy <BNRead@Worldnet.att.net> on Feb 4, 1998
A Message from our Provider:
“St Valentine found true love – Jesus”